9 Clever Uses For Greek Yogurt

Thick, creamy Greek yogurt is a nutrition rock star — so if you’re gobbling it down by the spoonful, good work. But why not get a little creative?

Greek yogurt lightens, moistens and adds flavor, and it works as a stand-in for mayonnaise. Consider these unusual uses for our protein-packed friend.

Health benefitsGreek yogurt is tangier, creamier and less sweet than its conventional counterpart, regular yogurt. Though both types can be healthy, Greek varieties pack up to double the protein in roughly the same amount of calories, while cutting sugar in half. Because it’s treated with live and active bacterial cultures, it also offers digestive health benefits. Plus, a 6-ounce serving provides nearly 20 percent of your daily calcium needs.

Substitute for mayonnaiseGreek yogurt is an ideal substitute for mayo. Mix it into your tuna or chicken salad – you’ll cut down on calories and fat, while adding protein to your meal without sacrificing flavor. "Kick the flavor up a notch by adding some hot German mustard and sliced celery," says Allison Enke, a registered dietitian and nutrition analyst for Whole Foods. You can also substitute Greek yogurt for mayo in deviled eggs.

Yogurt cheeseYou’ll need a strainer and double layer of cheese cloth to make this healthier alternative to cream cheese. Spoon your Greek yogurt into the cloth-lined strainer, and let it drain for at least two hours – the longer you drain it, the thicker the consistency will be. "Jazz it up by adding herbs and spices," Enke says. Once the cheese is strained, whisk it in olive oil, lemon zest, salt, pepper, chives, thyme, tarragon and basil, and let the flavors meld.

Substitute for sour creamAdd the tangy taste of sour cream to your dish — without all the extra calories and fat. "You’ll get a satisfying dose of calcium and protein, too," Enke says. Use it as a topping for tacos, nachos or baked potatoes. For extra flavor, sprinkle a few chives or reduced-fat shredded cheese over the whole dish as well.

Frozen treatsBlend vanilla or plain Greek yogurt with some fruit – or even spinach – until it’s smooth, and then pour it into ice pop molds. Freeze and enjoy, says registered dietitian Dawn Jackson Blatner, author of "The Flexitarian Diet." Greek yogurt also works well in a blender to make smoothies and frozen drinks. Mix frozen pineapple, Greek yogurt and coconut milk, for example, for a piña colada treat.

DessertThere are plenty of tasty options, including chocolate mousse: Stir one tablespoon of unsweetened cocoa powder into vanilla or plain Greek yogurt. Enjoy it by itself, or use it as a chocolate fruit dip. Or go for some Greek yogurt brûlée. Add chopped fruit to a brûlée dish, Jackson Blatner says, and then top with plain yogurt, sprinkle with sugar and torch it to burn the sugar.

Yogurt ranch dressingMix dry ranch seasoning into plain Greek yogurt, and use it as veggie dip. You can also mix it with seasonings like garlic, dill and parsley to make a protein-packed dip for carrots, celery sticks or cucumber slices. Or add some lemon juice to thin it out, and you’ll have a tasty — and healthy — salad dressing.

Pancake topperPuree fresh fruit with maple syrup, and stir it into some Greek yogurt. Drizzle the mixture on top of your stack of pancakes — or even waffles and oatmeal, Jackson Blatner suggests. Or put a dollop on your toasted waffles in the morning, and then drizzle some honey on for extra sweetness.

Ice cream alternativeAdd a teaspoon of cow’s, soy or rice milk to a single serving of Greek yogurt, Enke says, along with a few drops of vanilla extract. Stir and place it in the freezer for a high-protein ice cream that’s lower in fat and sugar. "You can get creative with the flavors, too," Enke says. "Try stirring in a little cocoa powder, or fresh or frozen berries."

MarinatingGreek yogurt tenderizes meat while adding flavor, Enke says. Toss chicken with Greek yogurt and cumin for "a creamy, tangy marinade that won’t dry out your dish." Or prepare Tzatziki sauce: Combine three-quarters of a cup of Greek yogurt with half a cup of grated, peeled, seedless cucumber and 1 tablespoon of lemon juice, and you’ll have a "fantastic marinade, dip, spread … you name it!"